August 31st, 2012
Recipe by Paula Bowman
Preheat grill to high.
With a pastry brush, lightly oil both sides of baguette with olive oil, season with salt and pepper and set aside.
In a bowl, combine yogurt, 1/4-cup olive oil, Parmesan cheese, vinegar, garlic, sugar and celery salt and stir until thoroughly blended. Thin with a tablespoon or two of cold water, as needed. Stir in green onions and season to taste with salt and freshly ground black pepper; chill in refrigerator until needed.
Lightly brush tomatoes and avocados with olive oil and drizzle lemon juice on avocados, season with salt and pepper. Place tomatoes and avocados on an oiled grill, cut-side down and leave undisturbed until grill marks appear, about 3 minutes. Turn over with a spatula and continue to grill the other side until marks appear. During the last few minutes, grill baguette, turning once until toasted and grill marks appear.
To serve, cut tomato halves into 3 or 4 smaller pieces and slice avocados into 1/4-inch slices. Arrange tomato and avocado slices and arugula on 4 plates. Drizzle garlic dressing over top and serve with grilled bread.